2015 Grilled Cheese Academy RecipeBook eBook

Grilled Cheese

R E CIPE SHOW DOW N®

B O O K of C H A M P I O N S

2 0 1 5

Another Grilled Cheese Recipe Showdown® is in the

books. And we’re proud to say that this year’s entries

more than held their own in the taste department. But

like in past Showdowns, a few submissions seemed to

make our mouths water a little bit more. They were

delicious. They were unique. They were everything our

taste buds could ever ask for. And so it’s with great

excitement that we showcase those entries here, in

the 2015 Grilled Cheese Recipe Book.

GRILLED CHEESERECIPE SHOWDOWN®

B E H O L D T H E TA S T I E S T O F T H E TA S T Y.

The 2 0 1 5

GrilledCheeseAcademy.com

The

C H A M P I O N S The S P O RT S B A R GOLD WINNER 6

The P I C A N T E SILVER WINNER 8

The M A H A LO BRONZE WINNER 10

The B A L B O A JUDGE’S CHOICE 12

The M A R S A L A JUDGE’S CHOICE 14

The P I C N I C B A S K E T JUDGE’S CHOICE 16

The S E O U L 18

The B R A U N - S W A G G E R 19

The B A N G K O K 20

The B O M B AY 21

The H O L LY W O O D 22

The O L I V E B R A N C H 23

F L A V O R F A V O R I T E S

The S P O R T S B A R

Featuring Delicious Wisconsin Gorgonzola & Mozzarella

CongratulationsSTEFANIE ABI-RACHED andCHRIS SCHALDENBRANDWith a wedding on the horizon, Stefanie and Chris share more than a love of food. This recipe was inspired by their favorite game day fare served at a local sports bar. In the future, Stefanie and Chris hope to open their own restaurant.

$15,000

GOLD AWARD

– 2015 –

Grilled CheeseRecipe Showdown®

PRIZE

$15,000

WisconsinG O R G O N Z O L A

Watch the game with The Sports Bar. Sriracha barbecue

chicken is smothered in Wisconsin gorgonzola fondue with

celery and carrots. Wisconsin mozzarella ties the sandwich

together between two perfectly crunchy slices of pan-fried

sourdough bread.

The S P O R T S B A R Created By STEFANIE ABI-RACHED and

CHRIS SCHALDENBRAND of Santa Ana, CA

The creaminess of the cheese is balanced nicely with the crunchiness of the celery and carrots, while that spicy sauce gives every bite the perfect amount of zing.”

— Lynne of 365 Days of Baking and More

© 2015 Wisconsin Milk Marketing Board / EatWisconsinCheese.com

C O O K I N G D I R E C T I O N S

Combine mayonnaise and mustard; set

aside. Toss carrots and celery with lemon

juice in small bowl; set aside.

FOR SRIRACHA BARBECUE SAUCE:

Combine brown sugar, ketchup, Sriracha,

soy sauce, salt, garlic powder and honey in

saucepan; bring to a boil. Add beer, mix well

and lower to simmer for approximately 15

minutes, or until sauce thickens.

FOR CHICKEN:

Preheat oven to 425°F. Coat chicken with

1 tablespoon olive oil; season liberally with

salt and pepper. In oven-safe skillet, heat

remaining tablespoon olive oil and brown

chicken on both sides, approximately

5 minutes. Pour sriracha barbecue sauce

into skillet; bake until internal temperature

of chicken reaches 160°F, approximately

15 minutes.

Remove chicken from oven, transfer to

plate and cool. Shred chicken with your

hands or 2 forks; transfer to baking dish;

arrange in single layer. Preheat broiler to

500°F. Drizzle sauce from skillet over chicken

and return to oven until caramelized and

crusty, approximately 4 minutes.

FOR FONDUE:

Melt 3 tablespoons butter in saucepan over

medium-low heat. Add minced garlic and sauté

1 minute; do not allow garlic to brown too much.

Stir in flour and cook, about 1 minute. Stir in the

vermouth. Add half and half, continuing to stir

until sauce begins to thicken. Bring sauce to

boil; add salt and pepper to taste. Reduce heat

and add gorgonzola cheese a little at a time,

stirring until completely melted.

FOR ASSEMBLY:

Melt 1 tablespoon butter in nonstick oven-

safe skillet over medium-low heat. Spread

mayonnaise-mustard mixture evenly over

one side of each bread slice. Place slices,

mayonnaise-side-up, in skillet. When bread is

slightly golden, flip and grill second side until

medium brown and crusty. Remove skillet from

heat and place one-fourth of mozzarella

on each mayonnaise-coated side of slices.

Broil for 1 minute.

Remove from oven; spread half the chicken

over 1 of the slices. Drizzle with generous

amount of gorgonzola fondue. Add a heaping

pile of the carrot-celery mixture and top with

bread slice, cheese-side-down. Repeat

construction with second sandwich. Halve

sandwiches for serving.

I N G R E D I E N T S

1/4 cup mayonnaise

1 tablespoon spicy mustard

2 carrots, shredded

2 celery ribs, finely chopped

1 tablespoon fresh lemon juice

FOR SRIRACHA BARBECUE SAUCE:

1/4 cup brown sugar, packed

3/4 cup ketchup

3 heaping tablespoons Sriracha sauce

1 tablespoon soy sauce

3/4 teaspoon salt

1 teaspoon garlic powder

2 tablespoons honey

1/2 cup light beer

FOR CHICKEN:

1 1/2 pounds boneless, skinless chicken thighs

2 tablespoons extra virgin olive oil, divided

Salt and pepper to taste

FOR GORGONZOLA FONDUE:

4 tablespoons butter, divided

1 garlic clove, minced

2 tablespoons flour

2 tablespoons dry vermouth

3/4 cup half and half

1 cup (6 ounces) Wisconsin

gorgonzola cheese, crumbled

FOR ASSEMBLY:

4 slices freshly made sourdough bread

1 cup (4 ounces) Wisconsin mozzarella

cheese, shredded

76 GrilledCheeseAcademy.com

GOLD AWARD

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WisconsinM O Z Z A R E L L A

PRIZE

$5,000


In medium skillet, fry chorizo over

medium-high heat until browned and

cooked through. Drain on paper towels;

set aside. Brush corn and poblano with 2

tablespoons olive oil. In large grill pan or

on outdoor grill, char poblano over high

heat until skin blackens and blisters, 3-5

minutes. Remove from grill, wrap poblano

tightly in foil and set aside, allowing it to

steam. Grill corn, turning frequently, until

all sides are evenly charred. When cool

enough to handle, cut corn kernels from

cob and peel skin from poblano. Place corn

in small bowl and add mayonnaise,

1 teaspoon lime juice, 1/8 teaspoon salt

and cumin. Stir to blend. Seed and devein

poblano chile; slice into strips.

Butter 1 side of each bread slice. Place

cilantro, garlic, remaining lime juice,

jalapeño, remaining olive oil and

remaining salt in bowl of small food

processor; blend until smooth. Spread

mixture evenly on unbuttered side of each

bread slice.

Heat large nonstick skillet or griddle pan

over medium-low heat. Place 4 bread

slices in skillet, butter-side-down. Layer

bread slices in skillet with remaining

ingredients in this order: pepper jack

cheese, chorizo, poblano strips, corn and

aged cheddar. Top with 4 remaining bread

slices, butter-side-up.

Grill sandwiches until bottoms are lightly

browned and cheese begins to melt, about

5 minutes. Carefully flip sandwiches and

continue grilling until bottom bread is golden

and cheese has melted, about 5 minutes.


4 ounces fresh Mexican bulk

chorizo sausage

1 large ear of corn, husk and silk removed

1 small to medium poblano chile pepper

1/4 cup olive oil, divided

1 tablespoon mayonnaise

4 teaspoons lime juice, divided

3/8 teaspoon salt, divided

1/2 teaspoon ground cumin

3 tablespoons butter, softened

8 slices jalapeño cheddar cheese bread

1 cup cilantro leaves, packed

1 small clove garlic

1 tablespoon jalapeño chile pepper, minced

4 ounces Wisconsin pepper

jack cheese, sliced

4 ounces Wisconsin aged cheddar, sliced

All your favorite taco truck flavors in a grilled cheese

sandwich. Chorizo, roasted poblano peppers, Mexican

street corn salad and a cilantro vinaigrette are tied together

with Wisconsin pepper jack and aged cheddar cheeses on

jalapeño cheddar cheese bread.

The T H E P I C A N T E Created By LAUREN WYLER of Dripping Springs, TX

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© 2015 Wisconsin Milk Marketing Board / EatWisconsinCheese.com 9

WisconsinA G E D C H E D D A R

S I LV E R A W A R D

– 2015 –


WisconsinP E P P E R J A C K


The Picante is everything I love in a sandwich. The chorizo makes it hearty and the lime and cilantro add a bright freshness to contrast the richness of the Wisconsin cheddar and pepper jack.

— Jennifer of Savory Simple

PRIZE

$3,000PRIZE


Prepare pork 1 day ahead of time: Place pork

on work surface, skin-side-up. Using pricking

tool, prick pork skin, making small holes that

just puncture the surface all over meat. Set

pork aside. Dissolve baking soda in 5 cups

boiling water. Transfer water to cup with

pouring spout. Grasp one corner of the pork

belly with tongs. Holding pork belly over

sink, slowly pour baking soda liquid over

pork skin to scald it. Transfer pork to work

surface, skin-side-down. Using sharp knife,

score the meat, making 1-inch-deep parallel

slits, 1 1/2 inches apart.

Combine 3 tablespoons rice wine, brown

sugar, salt and five-spice powder in small

bowl and distribute evenly over meat,

rubbing mixture into slits. Transfer pork,

skin-side-up, to baking dish. Wipe any

moisture from skin with paper towel and

refrigerate overnight, uncovered.

Preheat oven to 375°F. Thread 3 metal

skewers horizontally through meat layer of

pork belly to prevent it from curling. Transfer

pork, skin-side-up, to rack set over foil-lined

roasting pan. Wipe moisture from skin with

paper towel. Brush remaining 2 tablespoons

rice wine over skin. Pour hot water into pan

to depth of 1/4 inch. Place pan on center oven

rack and roast pork about 1 hour, until a meat

thermometer inserted into thickest part reads

160°F. Reset heat to broil and cook until skin

is blistered and browned, 5-10 minutes.

Remove pork from oven; let rest for 15 minutes

before slicing. Slice 2-3 slices of pork belly per

sandwich (8 to 12 slices total); set aside.

FOR PINEAPPLE BOURBON CHUTNEY:

Heat vegetable oil in skillet over medium

heat. When hot, add onions; cook until

caramelized, about 5-7 minutes. Add bourbon

to pan and cook until liquid has reduced. Add

pineapple, ginger and red pepper flakes to

pan; cook until pineapple softens, about 3

minutes. Stir in brown sugar, cook, stirring

occasionally for 5-7 minutes or until mixture

thickens. Remove from heat and cool.

FOR ASSEMBLY:

Heat large skillet over medium heat and heat

reserved pork belly slices until warm

throughout and slightly crispy on both sides.

Set aside. Butter outside of each pretzel roll

slice. On inside of each roll top 1 side with 2

slices chipotle jack cheese and the other with

2 slices sharp cheddar. Place 2 to 3 slices of

pork belly over bottom roll. Dividing evenly,

spread chutney over pork belly. Top each

sandwich with remaining roll slice,

butter-side-up.

Preheat skillet or griddle; briefly brown both

sides of each sandwich over medium-low

heat. Then grill 1 side of sandwiches until

golden, about 3 to 5 minutes. Carefully flip

sandwiches; cover skillet with lid; grill until

second side is golden brown and cheese is

fully melted, about 5 minutes.

Mahalo means thank you in Hawaiian. And that’s exactly

what your taste buds will say after just one bite. Pretzel rolls

are loaded with crispy pork belly and a sweet and slightly

spicy pineapple chutney and then complemented with

Wisconsin chipotle jack and aged cheddar cheeses.

The M A H A L O Created By KRISTIN SOLORZANO of Westland, MI

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BRONZEAWARD

– 2015 –



FOR PORK BELLY:

4 pounds 1 3/4-inch thick slab pork belly

1 1/2 tablespoons baking soda

5 tablespoons Chinese rice wine, divided

3 tablespoons light brown sugar, packed

1 tablespoon sea salt

1 1/4 teaspoons Chinese five-spice powder

FOR PINEAPPLE BOURBON CHUTNEY:

2 teaspoons vegetable oil

1/4 cup yellow onion, minced

1 tablespoon bourbon

1 1/2 cups fresh pineapple, diced

1 teaspoon fresh ginger, grated

1/2 teaspoon red pepper flakes

1/3 cup light brown sugar, packed

FOR ASSEMBLY:

4 tablespoons (1/2) stick salted

butter, softened

4 pretzel rolls, split, with tops and bottoms

sliced off to make flat surface

8 slices Wisconsin chipotle jack cheese

8 slices Wisconsin aged cheddar cheese


WisconsinAGED CHEDDAR

WisconsinC H I P OT L E J A C K

The spiced pineapple bourbon chutney is a fantastic and unexpected twist that, when combined with the Wisconsin chipotle jack and sharp cheddar, makes this sandwich truly unforgettable.”

— Mary of Barefeet in the Kitchen


In large nonstick skillet, heat 1

tablespoon olive oil over medium heat.

Place onion in skillet, stirring frequently

until golden brown. Remove to bowl

and set aside. In same skillet, heat

remaining 1 tablespoon olive oil and

sauté ribeye slices, being careful to

separate the slices with a spatula to

ensure even cooking. When meat is

browned, add reserved onions and

cherry pepper slices, mixing to

combine. Top steak mixture with

American cheese slices; cover skillet

with lid and reduce heat to medium-low.

Cook, covered, until cheese melts; stir

cheese-steak mixture to combine,

adding salt and pepper to taste.

Set aside, keeping warm.

To assemble sandwiches, evenly top

4 slices pretzel bread with cheese-steak

mixture; place provolone slice over each.

Top with remaining bread slices; spread

each with butter. In large nonstick skillet,

heat 2 tablespoons butter. When hot, grill

sandwiches until bottoms are golden,

about 3-4 minutes. Flip sandwiches and

grill another 3-4 minutes, until both

sides are evenly browned and provolone

cheese is melted.


2 tablespoons olive oil, divided

1 medium red onion, thinly sliced

1 1/2 pounds ribeye steak, cut in thin slices

6 cherry peppers, seeded and thinly sliced

4 slices Wisconsin American cheese


8 slices pretzel bread

4 1-ounce slices Wisconsin provolone cheese

4-5 tablespoons butter, softened

Inspired by the City of Brotherly Love, this sandwich calls

on two of Philly’s favorites: soft pretzels and cheesesteaks.

Wisconsin provolone and American cheeses meld perfectly with

cherry peppers, sliced ribeye, and red onion on a pretzel roll.

The B A L B O A Created By KIRAN MATSKO and

REBECCA GALLATIN of Philadelphia, PA

JUDGE’SCHOICE

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WisconsinAMERICAN

WisconsinP R O V O LO N E


The Balboa is a knockout recipe! The addition of American and provolone cheeses make this a very approachable grilled cheese that everyone will love.”

— Donna of The Slow Roasted Italian

$1,500PRIZE

WisconsinM O Z Z A R E L L A

A sweet but spicy rub adds a kick to this sandwich created

with Marsala-glazed pork chops and sautéed mushrooms.

Wisconsin parmesan and mozzarella cheeses add ooey-gooey

texture and deliciousness in between rustic Italian bread.

The M A R S A L A Created By WALTER GEISE of Myrtle Beach, SC

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WisconsinPA R M E S A N

Beautifully seasoned pork chops, sautéed mushrooms and ooey-gooey Wisconsin mozzarella cheese come together to create a comforting grilled cheese designed for the Italian lover in all of us.”

— Donna of The Slow Roasted Italian



FOR PORK CHOPS:

1/4 cup chili powder

1/4 cup flour

2 tablespoons light brown sugar, packed

2 tablespoons coarsely ground black pepper

2 tablespoons coarse sea salt

2 tablespoons granulated garlic

2 tablespoons ground or fresh rosemary

2 teaspoons ground fennel seed

4 4-ounce boneless pork chops, thin sliced and pounded out

1 tablespoon butter

1 tablespoon extra virgin olive oil

1 1/2 cups sweet Marsala wine

FOR MUSHROOMS:

2 tablespoons butter

1 tablespoon extra virgin olive oil

8 ounces sliced mushrooms

1 tablespoon reserved rub

1/2 cup sweet Marsala wine

FOR OPTIONAL DIPPING SAUCE:

1 cup sweet Marsala wine

1 cup chicken stock

FOR ASSEMBLY:


8 slices of everything-spice-coated Italian bread or rustic Italian bread

3/4 cup Wisconsin parmesan cheese, grated

16 slices Wisconsin mozzarella cheese (about 1/2 to 3/4 ounce each)


FOR PORK CHOPS:

Make the rub. Place chili powder, flour, brown

sugar, black pepper, salt, garlic, rosemary and

fennel seed in large bowl and whisk until well

combined. Remove 1 tablespoon rub and

reserve. Season pork chops liberally on both

sides with remaining rub. Place 1 tablespoon

butter and 1 tablespoon olive oil in large

skillet over medium-high heat. Add pork

chops one at a time, making sure not to

crowd pan. Brown 2 to 3 minutes on both

sides until golden brown. Add 1 1/2 cups wine

and cook until wine thickens to thick glaze

consistency. Flip chops a few times to coat

both sides. Remove from heat; cover pan and

allow to rest.

FOR MUSHROOMS:

Place 2 tablespoons butter and 1 tablespoon

olive oil in large skillet over medium-high

heat. Add mushrooms and toss to coat: cook

2 minutes, stirring often. Add the reserved 1

tablespoon rub and continue to cook until

mushrooms begin to form a golden crust.

Add 1/2 cup of wine and cook until wine

is almost fully absorbed. Cover pan and

remove from heat.

FOR OPTIONAL DIPPING SAUCE:

Place 1 cup wine and chicken stock in small

saucepan; cook over medium heat until

mixture reduces by half, about 8 minutes.

FOR ASSEMBLY:

Butter 1 side of bread slices and place them

butter-side-down in large nonstick skillet*

over medium-low heat. Top each bread slice

with 1 1/2 tablespoons parmesan cheese and

2 slices mozzarella. Grill until cheese softens.

Place generous amount of mushrooms on 4

bread slices; top each with 1 pork chop.

Using spatula, place slice of remaining bread,

butter-side-up, over to form sandwich. Press

firmly with spatula. Flip; press sandwich

again. Cook 2 to 3 minutes on each side or

until bread is golden brown and cheese is

well melted. Halve sandwiches and serve with

dipping sauce, if desired.

*You may have to use 2 skillets or make sandwiches in batches.

JUDGE’SCHOICE

– 2015 –


$1,500PRIZE

Celebrate summer with The Picnic Basket. Stacked tall on

homemade blueberry bread, this sandwich is loaded with

charred pimento cheese that’s made with Wisconsin cream

cheese and sharp cheddar. Black Forest ham, fresh basil, and

Wisconsin Swiss cheese complete the masterpiece.

The P I C N I C B A S K E T Created By DEBORAH BIGGS of Omaha, NE

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WisconsinCREAM CHEESE


WisconsinA G E D C H E D D A R

WisconsinS W I S S


FOR BLUEBERRY BREAD:

Baking spray with flour for pan

1 egg

1/4 cup sugar

1 teaspoon lemon zest, finely grated

2 cups flour

4 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup whole milk

1 cup fresh blueberries

FOR CHARRED CORN PIMENTO CHEESE:

1 small ear fresh corn, husk and silk removed

1/2 teaspoon olive oil

2 tablespoons jarred pimentos, very well drained and coarsely chopped

1 slice thick-cut bacon, cooked crisp and finely chopped

2 1/2 ounces Wisconsin cream cheese, softened

Pinch cayenne pepper

Pinch garlic powder

Pinch kosher salt

1/8 teaspoon smoked paprika

1 1/2 ounces Wisconsin aged cheddar cheese, coarsely grated

FOR ASSEMBLY:

4 teaspoons salted butter, softened

3 ounces thinly sliced Black Forest ham

3 ounces thinly sliced Wisconsin Swiss cheese

6 tablespoons fresh basil leaves, coarsely chopped


FOR BREAD:

Place rack in center of oven. Preheat oven

to 350°F. Line bottom of 9-by-5-inch

nonstick loaf pan with parchment paper and

coat sides and bottom of pan with no-stick

baking spray with flour.

In large bowl, beat egg, sugar and lemon zest

with electric mixer on medium speed for 1

minute or until slightly thickened. In another

bowl, stir flour, baking powder and salt until

well blended. On low speed, gradually beat in

alternating amounts of flour mixture, and milk

into egg mixture, beating just until smooth

and blended after each addition. By hand,

carefully stir in blueberries. Spoon batter into

prepared pan. Bake on center rack for 40 to 45

minutes or until wooden pick inserted in center

comes out clean. Cool in pan 10 minutes.

Remove from pan and cool completely on

rack. If desired, bread may be wrapped

tightly in plastic and stored overnight.

FOR PIMENTO CHEESE:

Heat broiler. Brush corn with oil. Broil for 5

minutes, turning occasionally, until kernels

are tender and slightly charred. Cool

completely. With sharp knife, cut most of

kernels from cob, to measure 1/3 cup.

Reserve remaining kernels for another use or

discard. In medium bowl, stir the 1/3 cup corn

kernels, pimentos, bacon, cream cheese,

cayenne pepper, garlic powder, salt, smoked

paprika and cheddar cheese until well

blended. Set aside.

FOR ASSEMBLY:

Preheat broiler. Cut four 3/4-inch thick

diagonal slices from center of blueberry bread

and set aside. Spread 1 teaspoon softened

butter on 1 side of each bread slice. Place

butter-side-down in preheated large nonstick

skillet. Cook over medium heat 5 to 6 minutes

or until golden brown on buttered sides.

Transfer to large rimmed baking sheet,

browned-sides-down. Spread pimento cheese

evenly over 2 bread slices. Top remaining 2

bread slices with equal amounts of ham and

Swiss cheese; broil 1 to 2 minutes or until

cheeses are melted and bubbling. Remove

from broiler and sprinkle with equal amounts

of chopped basil. Place pimento cheese

slices, cheese-side-down, over ham slices.

Being a Southern girl, I have a soft spot for pimento cheese, and when there’s charred corn, crispy bacon, salty ham and homemade blueberry bread involved, well, you can guarantee I’ll be in love.”

— MacKenzie of Grilled Cheese Social

JUDGE’SCHOICE

– 2015 –


$1,500PRIZE

Take a trip to Korea without leaving your kitchen. This sweet and spicy

sandwich features layers of Wisconsin cheese curds, spicy kimchi, sweet

Italian sausage and nutty Swiss piled on multigrain bread.

The S E O U L Created By SUZANNE LAPALM of Oakdale, MN


Mix kimchi, ketchup and mayonnaise in

small bowl to make a sauce; set aside.

Halve Italian sausage link lengthwise

and then halve crosswise to yield 4

sausage pieces, each with a flat side.

Heat cast iron skillet over medium-low

heat. Spread 1 side of each bread slice

with some of the butter. Place bread

slices in hot skillet buttered-side-down

and grill until bottoms are golden brown.

Remove from skillet; spread remaining

butter on other side of each slice. Top

browned side of 1 bread slice with

cheddar cheese curds. Spread kimchi

sauce over curds. Top with layer of

Italian sausage and Swiss cheese slice.

Top with second bread slice, browned-

side-down.

With pan still on medium-low, place

sandwich in pan, covered. Grill until

bottom is golden and cheese begins to

melt, about 5 minutes. Carefully flip

sandwich; grill until bottom is golden

and cheese is melted. Garnish with

fennel fronds, if desired.


1/2 cup napa cabbage kimchi, chopped

1 1/2 tablespoons ketchup

1 tablespoon mayonnaise

1 sweet (mild) Italian sausage link, cooked whole

2 slices multigrain sourdough bread

1 1/2 tablespoons butter, softened

1/3 cup Wisconsin cheese curds

1 large slice Wisconsin Swiss cheese

Chopped fennel fronds, for garnish, optional

F L AV O RFAVORITE


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Add a little swagger to your next lunch with The Braun-swagger.

Wisconsin smoked havarti complements Braunschweiger sausage, a

classic Wisconsin treat, alongside red onion and greens on rye bread.

The B R A U N - S W A G G E R Created By DIANE WIERSEMA of Sun Prairie, WI

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Lightly butter outside of rye bread

slices. Combine mayonnaise, Dijon

and 1 tablespoon butter to create a

sauce. Set aside.

Place bread slices buttered-side-down

on work surface. Spread sauce

generously over each slice. Place 2

slices havarti on 1 bread slice. Top with

Braunschweiger slices. Sprinkle with

arugula; place onion and avocado slices

over arugula. Top with remaining

havarti slices and other bread slice,

buttered-side-up. Preheat griddle or

skillet. Grill sandwich, flipping once,

until bread is toasted and cheese

begins to melt. Remove sandwich from

heat and halve on the diagonal to serve.


1 tablespoon softened butter, plus additional for bread

2 slices rye bread

1/2 cup mayonnaise

2 teaspoons Dijon mustard

4 slices (about 4 ounces) Wisconsin smoked havarti cheese

4 thick slices Braunschweiger

Handful of arugula

1/4 red onion, sliced

Avocado slices, thinly cut vertically

F L AV O RFAVORITE

19© 2015 Wisconsin Milk Marketing Board / EatWisconsinCheese.com

Introducing the Taj Mahal of sandwiches. This vibrant masterpiece

is piled high on naan bread with tandoori chicken, cilantro-mint chutney

and four Wisconsin cheeses.

The B O M B A Y Created By ANNA DAVIS of Humble, TX

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Place chicken thighs and tandoori

marinade in zip-top bag. Seal, shaking

to distribute marinade. Refrigerate at

least 6 hours, shaking bag occasionally

to redistribute marinade.

To make cilantro-mint chutney, place

cilantro, mint, jalapeño, onion, salt,

sugar, cumin, lemon juice, garlic and

Greek yogurt in blender beaker. Pulse

until smooth. Pour into airtight

container; refrigerate until ready to

use, up to 2 days.

Preheat olive oil in large skillet over

medium-high heat. Remove thighs from

refrigerator. Pat with paper towels to dry

and add to skillet; cook 5-6 minutes per

side, or until chicken is cooked through

and juices run clear. Set aside.

Halve 4 naan bread pieces. Butter

outsides of bread pieces. Divide cilantro-

mint chutney and spread on opposite

sides of naan pieces. Top four pieces,

chutney-side-up, with a fourth of the

mozzarella and fontina cheese slices,

1 chicken thigh, and a fourth of the

havarti cheese, butterkäse cheese slices

and artichoke hearts. Top with remaining

naan bread pieces, buttered-side-up.

Preheat a skillet and brown sandwiches

over medium heat, flipping once. Grill

until naan is golden brown and cheese

is bubbly. Let sandwiches rest for a

minute before cutting in half to serve.


4 boneless, skinless chicken thighs

1 cup purchased tandoori marinade

1 cup cilantro, lightly packed

1/2 cup fresh mint, lightly packed

1 jalapeño chile, seeds and veins removed, minced

1/3 cup yellow onion, diced

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon cumin

1 tablespoon lemon juice

1 garlic clove, minced

3 tablespoons plain Greek yogurt

1 tablespoon olive oil

4 pieces naan bread

1-2 tablespoons butter, softened

4 1-ounce slices Wisconsin mozzarella cheese

3 ounces Wisconsin fontina cheese, sliced

3 ounces Wisconsin havarti cheese, sliced

3 ounces Wisconsin butterkäse cheese, sliced

4 artichoke hearts, quartered


F L AV O RFAVORITE

This sandwich hits all the right notes: salty, sweet, spicy, nutty and cheesy.

Held together by two pieces of flat bread, coconut curry chicken skewers

dipped in peanut sauce are paired with Wisconsin fontina, spicy peanut

butter and fresh basil.

The B A N G K O K Created By MONA JOHNSON of Portland, OR

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Prepare marinade for chicken. Whisk

coconut milk, curry powder, fish sauce,

sugar and salt and pepper to taste in

bowl. Pound chicken breast to 1/4-inch

thickness in large resealable plastic

bag. Pour in marinade and marinate in

refrigerator at least 2 hours and up to

overnight. Preheat grill to medium hot

and cook chicken, flipping as necessary,

until browned and cooked through,

about 5 minutes per side. Cool

slightly; chop into thin strips.

Generously spread 1 side of each

flatbread with virgin coconut oil.

Spread layer of peanut butter on other

side of each flatbread. Drizzle Sriracha

over peanut butter; sprinkle basil over

evenly. Layer on chicken strips.

Drizzle sweet chili sauce over and

top with cheese. Top with other

flatbread, coconut oil-side-up.

Transfer carefully to preheated skillet

and cook over medium-low heat,

flipping halfway through, until bread is

golden and crisp and cheese is melty.

Cut into quarters to serve.


1/2 cup coconut milk

1 tablespoon curry powder

1 tablespoon fish sauce

1 teaspoon palm sugar or light brown sugar, packed


1 large (about 6 ounces) boneless, skinless chicken breast

2 flatbread rounds

Virgin coconut oil

4 tablespoons crunchy peanut butter

2 tablespoons Sriracha sauce

4 tablespoons fresh Thai or Italian basil leaves, sliced

2 tablespoons sweet Thai chili sauce

1 cup (about 5 ounces) fontina cheese, grated

F L AV O RFAVORITE


Lights, camera, action! Sweet strawberry-rhubarb compote, whole wheat

pita and apples share the spotlight with Wisconsin aged cheddar and

mozzarella in a sandwich fit for the stars.

Rosemary focaccia bread is filled with a savory, homemade olive spread,

Wisconsin mozzarella and feta cheeses, all topped with fresh grilled

vegetables. Your taste buds are sure to surrender to The Olive Branch.

The H O L L Y W O O D Created By KRISTEN HESS of New York, NY

The O L I V E B R A N C H Created By LISA JOHNSON of Saugatuck, MI



FOR STRAWBERRY-RHUBARB COMPOTE:

Stir strawberries, 1/8 cup sugar, 1/2

tablespoon lemon juice and 1/2 tablespoon

water in small nonreactive pan; bring to

simmer over medium heat. Cook, stirring

often, until strawberries soften, about 3

minutes. Transfer mixture to bowl; set aside.

Place rhubarb and remaining sugar, lemon

juice and water in same pan; simmer for

about 6 minutes, until rhubarb is tender and

soft. Add rhubarb pieces to strawberries.

Strain strawberry-rhubarb mixture. Return

cooking liquids to pan. Raise heat to medium-

high and simmer until liquid thickens and

reduces by almost half. Add strawberries and

rhubarb to liquid; cool.

FOR SANDWICH:

Mix honey and mustard in small bowl; set

aside. Rub chicken pieces with olive oil;

sprinkle with salt and pepper. Heat olive oil in

grill or sauté pan; add chicken pieces and grill

about 6-8 minutes, or until cooked through,

turning once. Remove from pan. Spread pitas

on 1 side with butter. Spread each pita on

reverse side with honey-Dijon mustard and

top with mozzarella slices.

In small bowl, toss kale, lemon juice, salt and

pepper; place over mozzarella slices. Top 1 pita

with both grilled chicken pieces. Drizzle some

of prepared strawberry-rhubarb compote over

chicken. Layer strawberry and apple slices

over; top with cheddar cheese slices. Place

remaining pita bread, butter-side-up, on top to

form sandwich. Place in preheated grill pan,

smashing sandwich together with heavy

spatula; grill on both sides until cheese is

melted and pita is crispy. Halve sandwich.

Serve with additional compote and

honey-Dijon mustard for dipping.

Compote can be made ahead of time and

stored refrigerated in airtight container.

I N G R E D I E N T SFOR STRAWBERRY-RHUBARB COMPOTE:

1 cup strawberries, sliced or chopped

1/4 cup sugar, divided

1 tablespoon lemon juice, divided

1 tablespoon water, divided

1 stalk rhubarb, cut in small pieces

FOR SANDWICH:

1 tablespoon honey

2 tablespoons Dijon mustard

1 chicken breast, halved lengthwise and pounded thin

1 tablespoon olive oil, plus additional for rubbing chicken

Sea salt and cracked black pepper to taste

2 whole-wheat pitas


4 slices (about 4 ounces) Wisconsin mozzarella cheese

1 cup kale, chopped

1 tablespoon lemon juice

1/2 cup strawberries, sliced

1/2 cup green apple, sliced

4 slices (about 4 ounces) Wisconsin cheddar cheese


Combine marinade ingredients in

screw-top jar. Cover and shake well.

Evenly spread zucchini, pepper and

onion in shallow dish; pour marinade

over, covering vegetables. Let sit

minimum of 4 hours.

In bowl of food processor, combine

olive spread ingredients; pulse until

almost smooth.

Heat grill to 400°F. Remove vegetables

from marinade and grill 15 minutes,

turning often and basting with marinade

until tender and slightly charred.

Reduce heat to 300°F. Place vegetables

on cool side of grill or side table.

Brush 1 side of each bread slice with

extra virgin olive oil. Place bread slices,

oil-side-down, on work surface.

Top 2 slices with 6 mozzarella slices

each. Place 3 feta slices on each of other

2 pieces of bread. Place on grill,

oil-side-down, cover and grill until

cheese is melted. Watch carefully to

avoid burning bottoms of bread.

To assemble, layer half the vegetables

on bread slice with feta. Top with fresh

basil and half the olive spread. Top it

with bread slice with mozzarella,

cheese-side-down. Repeat with

second sandwich.

I N G R E D I E N T SFOR MARINADE:

1/3 cup extra virgin olive oil

1/3 cup fresh lemon juice

2 cloves garlic, minced

1 tablespoon Dijon mustard

1/8 teaspoon salt

1/8 teaspoon black pepper

1 zucchini, cut into 6 slices lengthwise

1 yellow pepper, cut into 1-inch pieces

2 thick slices red onion

FOR OLIVE SPREAD:

1/2 cup pitted kalamata olives

1 tablespoon capers

1 garlic clove, peeled and quartered

1 tablespoon fresh lemon juice

3 tablespoons extra virgin olive oil

FOR SANDWICHES:

4 long slices rosemary focaccia bread

Extra virgin olive oil

12 small slices Wisconsin mozzarella cheese

6 slices Wisconsin feta cheese

10 fresh basil leaves

F L AV O RFAVORITE

F L AV O RFAVORITE


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WISCONSIN CHEESE INDEX

Wisconsin

AMERICANFeatured on: THE BALBOA

DESCRIPTION

A pasteurized process cheese

made entirely from natural cheese

or cheeses, often largely cheddar.

The result is a cheese that enjoys a

longer shelf life than most other

cheeses. A longtime favorite in the

United States, it is often sliced and

packaged as singles. It has a soft to

medium-firm texture.

FLAVOR

Mild, milky, with a slight lactic tang.

Full mouthfeel due to “cooked” texture.

GOES WELL WITH

A wide variety of sandwiches and mild-flavored

processed meats; widely used as a sauce.

PAIRS WITH

Pale Ale, Lambic, Cherry Wheat Beers, Creamy

Stout Beers, and other cheddar drink pairings.

Wisconsin

BUTTERKÄSEFeatured on: THE BOMBAY

DESCRIPTION

Decadence is a word that comes

to mind when indulging in this tasty

treat. Just like the Germans who

created it, butterkäse is one hearty

cheese. Named for its butter-like

texture, butterkäse is a delicately

flavored, odorless cheese. It’s

semi-soft and easily melts into

many of your favorite dishes.

FLAVOR

Mild, buttery, and delicate.

GOES WELL WITH

Crackers, sourdough bread, sausages, grapes,

melons, and plums.

PAIRS WITH

Brandy, Chardonnay, Lager, and Pilsner.

Wisconsin

CHEDDARFeatured on: THE HOLLYWOOD

THE MAHALO

THE PICANTE

THE PICNIC BASKET

DESCRIPTION

Wisconsin leads the nation in producing

this captivating cheese. Profoundly

aromatic and complex, cheddar can be

aged up to ten years. Aging increases

sharpness and allows different flavors

and textures to develop. Cheddar’s

natural color is creamy white, but it is

often turned bright orange with the

addition of annatto—a tasteless,

odorless vegetable coloring.

FLAVOR

Rich, nutty, and smooth when young, it becomes

increasingly sharp, complex, and crumbly with age.

GOES WELL WITH

Crackers, sausages, apples, pears, dried fruits, & nuts.

PAIRS WITH

Brandy, Champagne, Ciders & Fruit Beers,

Madeira, Merlot, Pale Ale, Pinot Gris, Port, Porter,

Riesling, Sauvignon Blanc, Scotch, and Syrah.

© 2015 Wisconsin Milk Marketing Board / EatWisconsinCheese.com 2524 GrilledCheeseAcademy.com


Wisconsin

CHEESE CURDSFeatured on: THE SEOUL

DESCRIPTION

You haven’t truly lived until you’ve

finished off an entire bag of Wisconsin

cheese curds all by your lonesome. So

what are cheese curds? They’re simply

fresh cheese—most commonly cheddar

—in its natural, random shape and form

before being processed into blocks

and aged. And yes, they are tasty.

FLAVOR

A mild taste with a slightly rubbery texture.

Fresh cheese curds should squeak when eaten.

GOES WELL WITH

Sausage, fruit, and crackers, or simply enjoy

them on their own.

PAIRS WITH

If it’s cold, thirst-quenching, and served in a glass,

it probably goes well with cheese curds. So enjoy

them with whatever you desire.

Wisconsin

CHIPOTLE JACKFeatured on: THE MAHALO

DESCRIPTION

A derivative of monterey jack,

Wisconsin chipotle jack is flavored

with chipotle, a smoke-dried jalapeño

chili pepper. Chipotle jack is often

used in Mexican and Mexican-inspired

cuisine, such as Tex Mex and

Mexican-American dishes.

FLAVOR

Smoky, moderate to hot kick, zesty yet a

bit buttery and mellow.

GOES WELL WITH

Mexican foods, burgers, pork, ham, chicken,

egg dishes, stratas, and roasted vegetables.

PAIRS WITH

Lager, Merlot, and Zinfandel.


Wisconsin

CREAM CHEESEFeatured on: THE PICNIC BASKET

DESCRIPTION

Cream cheese, an American original,

became popular around 1880 when

factories spread from the Northeast

to the rest of the country. Wisconsin

cheesemakers produce cream cheese

in many flavors, including berry, herb,

smoked salmon, and roasted garlic.

Smooth and creamy, it makes for

the perfect spread on bagels,

sandwiches, and wraps.

FLAVOR

Rich, nutty, and slightly sweet.

GOES WELL WITH

Fresh fruit, jams and jellies, fruit and

nut breads, and bagels.

PAIRS WITH

Chardonnay, Chianti, Ciders & Fruit Beers,

and Riesling.



Wisconsin

FETAFeatured on: THE OLIVE BRANCH

DESCRIPTION

Feta cheese is a tasty ingredient crafty

chefs use to spice up many dishes.

Wisconsin cheesemakers make excellent

feta using cow’s milk. Fresh feta is

packaged in brine to help preserve the

cheese. To reduce the salt content of

feta, rinse the cheese in cold water or

milk prior to serving. There are many

varieties of feta, including herbs and

dill, tomato, basil, black pepper, and

garlic, to name just a few.

FLAVOR

Almost always salty and tangy, feta is mild and

creamy when young, becoming peppery and

complex with age.

GOES WELL WITH

Pita bread, vegetables, and olives.

PAIRS WITH

Pilsner, Pinot Gris, Riesling, Sauvignon Blanc,

and Weiss Beer.

Wisconsin

FONTINAFeatured on: THE BOMBAY

THE BANGKOK

DESCRIPTION

Fontina is considered to be one of the

most versatile cheeses in the world.

While it originated in Italy, fontina is

produced in different variations

throughout the world. In Wisconsin,

cheesemakers produce Italian,

Swedish, and Danish styles of this

cheese. Fontina is commonly melted

into food, but also deserves a place on

either your dessert or dinner tray.

FLAVOR

Danish and Swedish styles are slightly tart and

nutty, with light, earthy flavors. Italian styles taste

mild, earthy, and buttery.

GOES WELL WITH

Crusty bread, prosciutto, Genoa salami, peaches,

melons, figs, and nectarines.

PAIRS WITH

Bock and Pinot Noir.


Wisconsin

GORGONZOLAFeatured on: THE SPORTS BAR

DESCRIPTION

An ancient cheese, gorgonzola has

been in production since 879 A.D.

Gorgonzola is a creamy ivory color,

with penetrating greenish-blue streaks

throughout. This cheese is typically

produced in flatter wheels than

traditional blue cheeses. Wisconsin

gorgonzolas are known for their

exceptional creaminess.

FLAVOR

An earthy flavor that is slightly sharp.

GOES WELL WITH

Crackers, pears, apricots, figs, honey,

walnuts, and cashews.

PAIRS WITH

Merlot, Pinot Noir, Port, Porter, Riesling,

Stout, and Zinfandel.



Wisconsin

HAVARTIFeatured on: THE BOMBAY

THE BRAUN-SWAGGER

DESCRIPTION

A smooth and supple cheese originally

from Denmark, havarti has been

perfected and enhanced by Wisconsin

cheesemakers. A special Wisconsin-

style havarti was developed at the

University of Wisconsin–Madison and

is firmer in texture and more buttery in

flavor than other varieties. Havarti is

delicious when plain. However, some

prefer flavored varieties such as

jalapeño, pesto, caraway, or dill.

FLAVOR

Buttery, creamy, and slightly acidic.

GOES WELL WITH

Crackers, plums, grapes, and almonds.

PAIRS WITH

Beaujolais, Cabernet Sauvignon, Pinot Noir, Merlot,

Sauvignon Blanc, Zinfandel, Pilsner, and Stout.

Wisconsin

MOZZARELLAFeatured on: THE BOMBAY

THE HOLLYWOOD

THE MARSALA

THE OLIVE BRANCH

THE SPORTS BAR

DESCRIPTION

Every year, Wisconsin cheesemakers

produce more than 850 million pounds

of mozzarella, a cheese that ranks

second only to cheddar in popularity

in the United States. An Italian favorite,

this cheese gained popularity in

America following World War II, as

vets returned home with a craving for

the delicious pizzas they ate while

overseas. Mozzarella has a lower

moisture content than fresh mozzarella,

giving it a much longer shelf life.

FLAVOR

Mild, delicate, and milky.

GOES WELL WITH

Tomatoes, cured meats, pesto, black olives,

and roasted red peppers.

PAIRS WITH

If you love mozzarella, you’ll love it even more with

a glass of Beaujolais, chardonnay, or a pilsner beer.


Wisconsin

PARMESANFeatured on: THE MARSALA

DESCRIPTION

Widely considered to be the king of

Italian-style cheeses, parmesan is

added to many dishes to enhance

flavor. Parmesan’s flavor intensifies

with age. While commonly grated and

melted into food, parmesan also works

well as a table cheese. Wisconsin

cheesemakers lead the U.S. in production

of award-winning parmesans.

FLAVOR

Buttery, sweet, and nutty. Intensifies with age.

GOES WELL WITH

Crackers, grapes, figs, plums, honey, walnuts,

olives, and balsamic vinegar.

PAIRS WITH

Brandy, Chardonnay, Chianti, Madeira, Merlot,

Pinot Gris, Riesling, Sauvignon Blanc, and Scotch.



Wisconsin

PEPPER JACKFeatured on: THE PICANTE

DESCRIPTION

A derivative of monterey jack,

Wisconsin pepper jack cheese is

flecked with chopped chilies,

typically green and red jalapeño

peppers. Pepper jack is often used

in Mexican dishes such as quesadillas.

It is also commonly served with

bread and crackers.

FLAVOR

Levels of “hot” vary. Has a zesty kick with the

fresh flavor of the chilies. Overtones of the mellow

and buttery flavor of monterey jack.

GOES WELL WITH

Mexican foods, sandwiches, burgers, egg dishes,

stratas, and shredded on mild white fish.

PAIRS WITH

Chianti, Lager, Merlot, Pinot Gris, Sauvignon

Blanc, and Zinfandel.

Wisconsin

PROVOLONEFeatured on: THE BALBOA

DESCRIPTION

A cheese closely related to mozzarella,

provolone is distinguishable by its

fuller flavors, achieved through the use

of more cultures. Early cheesemakers

originally used ropes to hang and cure

provolone, then reused the ropes to

transport the cheese by horseback.

Provolone comes in both smoked

and unsmoked varieties.

FLAVOR

Slightly tart when young, growing

sharper with age.

GOES WELL WITH

Crackers, cured meats, tomatoes, pears,

grapes, figs, nuts, and olives.

PAIRS WITH

Chianti, Lager, Pale Ale, Port, Porter,

Stout, and Syrah.


Wisconsin

SWISSFeatured on: THE PICNIC BASKET

THE SEOUL

DESCRIPTION

No, the moon is not made out of Swiss

cheese. However, its surface does bear

a striking resemblance to that of this

crater-filled, ivory-white cheese. The

tradition of making Swiss cheese in

200-pound wheels began in the Middle

Ages when cheesemakers were taxed

on the number of pieces they produced

rather than total weight. Wisconsin

cheesemakers carry on this tradition today

as they continue to produce excellent

cheese with perfectly formed eyes.

FLAVOR

Mellow, buttery, and nutty.

GOES WELL WITH

Crackers, apples, pears, grapes, figs, honey,

pistachios, and olives.

PAIRS WITH

Cabernet Sauvignon, Lager, Merlot, Pale Ale,

Pinot Gris, and Weiss Beer.


T H E C U L I N A RY A RT & S C I E N C E O F T H E G R I L L E D C H E E S E S A N D W I C H

First of all, do not be fooled by our name. We are not a

cooking school nor an establishment of higher learning.

We are, however, an institution dedicated to delicious-

ness. United by our love of Wisconsin Cheese, we are

relentlessly committed to creating the tastiest and

most sublime gourmet grilled cheese sandwiches to

ever grace plate or tempt palate. We hope you find

your visit both inspiring and, of course, mouthwatering.

MOUTH STILL WATERING? MORE GRILLED CHEESE

RECIPES CAN BE DOWNLOADED AT:


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